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Holiday Special Catering and Event Packet Holiday Special Catering and Event Packet Thank you for considering SpringHouse for your private event. Whether your gathering is a 25 person luncheon, a 200 person cocktail reception or a catered dinner at another location, SpringHouse will provide quality food and service for your memorable event. The philosophy of SpringHouse is to keep food simple and honest. Chef Rob and his staff thoughtfully prepare and serve fresh local fruits, vegetables, meats and seafood based on seasonality. In order to ensure you and your guests have the best SpringHouse experience possible, all items are seasonal and based on availability. SpringHouse is delighted to offer a variety of venue options, as well as the ability to customize the menu for you event. Details can be found in the following packet. Inquires may be directed to the Assistant Restaurant Manager, Jacob Hoop, at [email protected] or 256- 496-4654 Our Catering and Event Menus are crafted in a few ways: Buffet Style, Plated Dinner, or Chef’s Selection. Based on experience, below are recommendations we know work well! Of course, the final decision is based on your preferences and estimated guest count - but this is a good place to start! Buffet Style Buffet style is recommended for social and interactive crowds - large parties and/or parties with friends and family traveling from out of town. Keep in mind, not everyone has to have a seat since most people will be moving around socializing! For this style, you will select items from the enclosed Catering Menu. Recommended Selections: 2-3 Passed/Stationary Hors d’oeuvres, 1 Salad, 2 Entrée’s (Proteins), 2-3 Sides and 1-2 Dessert (based on event type). For Weddings, don’t forget the Groom! Banana Pudding or fresh made Seasonal Pie is a great choice for a Groom’s Dessert. Plated Dinner This style is recommended for smaller, more intimate events or for those simply wanting a sit down meal. Keep in mind the size of the venue and your final guest count for seating. Due to seasonality, we request you select the protein(s) that you are interested in and, as you and the catering manager go through the planning process, Chef Rob will create a composed dish for you and your guests using seasonal elements. Recommended Selections: 2-3 Passed/Stationary Hors d’oeuvres, 1 Salad, Entrée (2–3 Choice Of* or everyone the same), 1 Dessert or Mixed Seasonal Dessert Platter (based on Event Style). *Choice of Entrees must be turned in at the time the Final Head Count is due. Guests must have a color or symbol for Entrée Selections that fits with your color and design of your event (i.e. Chicken = swirl under name/green, Beef = swirl on side of the name/white, etc.) Assigned seating at tables is highly preferred and will need to be turned in five days prior to event. Chef’s Selection Chose buffet or plated and provide the Catering Manager with food items of your interest and any allergies or extreme dislikes you may have! The Catering Manager will then sit down with Chef Rob to curate a menu specific for your event! 1 Thank you for considering SpringHouse for your event! Whether your gathering is a 25 person luncheon, a 200-person cocktail reception, or a catered dinner at another location, SpringHouse will provide quality food and service for your memorable event. The WellHouse Capacity: 12 Step through the underground reserve wine cellar and into an intimate, naturally beautiful space. The WellHouse's large round farmhouse-style table invites guests to gather and share delicious, seasonally-inspired cuisine, fine drinks, and great stories. Rough-hewn doors open to a vibrant garden with handmade rock bridges and a fireplace. The garden is also an inviting setting for an intimate ceremony Also can be used as a Ready Room for Bride’s and Bridesmaid’s! The Promontory Loft Capacity: 68 (36 seated indoors, 32 seated outdoors*) The airy, second-story loft offers stunning views of rolling hills, The Stables and Lake Martin. The outdoor, uncovered patio is an excellent venue for a standing/strolling reception and is available weather-permitting. This is the perfect venue to host larger meetings, special dining events or Bridal Luncheons. *Outside patio is not protected from weather. Main Dining Room Capacity: 142 (98 seated indoors, 44 seated on patio) Stone, exposed beams, and open spaces give the main dining room and earthy elegance that rounds out SpringHouse's sophisticated yet unpretentious style. The open kitchen, cozy hearth, and roaring fireplaces lend a warm, inviting and relaxed energy to every imaginable occasion. The Front Lawn may also be used and may require additional rentals. Inquire for Weekday Luncheon Information. _____________________________________________________________________ 2 Venue Fees and Minimums Wednesday, Thursday, and Friday and Saturday Sunday Food and Food and Beverage Venue Fee Beverage Venue Fee Minimum Minimum Entire Restaurant $2,500.00 $2,500.00 $5,000.00 $5,000.00 Main Dining Room $2,000.00 $2,000.00 $4,000.00 $4,000.00 Promontory Loft $500.00 $500.00 $1,000.00 $1,000.00 Off-Site Catering $1,500.00 --- $2,500.00 --- For SpringHouse to hold the date, a $500.00 non-refundable deposit is required. *Unless the entire restaurant is reserved, the upstairs or downstairs dining areas will remain open to the public. Out of consideration for our guests who are not part of the wedding or event celebration, we ask that proper decorum be exhibited by all party guests. For example, excessive toasting or clinking glasses is not appropriate. Likewise, boisterous and excessively loud conversation or comments may disturb other dinning guests. Management reserves the right to remove any member or guest of the wedding party who fails to observe these restrictions. The Catering Manager can arrange necessary SpringHouse related rentals (tables, chairs, wares, etc.) for your event. These items will be charged to your SpringHouse final bill and must be paid in full the day of the event. Jacob Hoop, Assistant Restaurant Manager: [email protected] or (256) 496-4654 3 Passed Hors D’oeuvres *Housemade Signatures/Local Favorites* $3 per person (passed) **Select items requires a minimum 3 weeks *Homemade Pimento Cheese & Crackers* notice & head count *Pimento Cheese Stuffed Peppadews* *Shrimp Remoulade on Toast Points* *Chicken Liver Truffles with House Smoked Bacon* Roast Beef on Black Pepper Crackers with Horseradish Crème Hushpuppies with Remoulade Cornmeal Crusted Chicken Livers with Jalapeño White Barbeque Sauce Fried Green Tomato with Homemade Chow Chow (April–June) **Pork Cracklin’s** Smoked Assorted Nuts $5 per person (passed) *Pork Belly Biscuit with Seasonal Jam* *Watermelon, Cantaloupe & House Cured Prosciutto (suggested May–September)* Fresh Mozzarella with Cherry Tomato & Basil Wild Mushroom Tart with Truffle Crème Fraiche Hickory Grilled Chicken or Beef Skewers with Chimichurri Fried Oysters with Homemade Remoulade Sauce Mini Twice-Baked Potato BBQ Pork, Brisket or Chicken Sliders with Jalapeno White BBQ Sauce Pork Belly Lettuce Wrap with Hoisin Sauce & Pickled Onion $8 per person (passed) *Mini Shrimp or Oyster Po’ Boy* *Smoked Brisket Sausage with Homemade Whole Grain Mustard* *BBQ shrimp with Homemade Ciabatta Bread* Boiled Gulf Shrimp with Homemade Cocktail Sauce Quail Lollipops with Chimichurri** Blue Crab Cakes with Homemade Herbed Aioli Gulf Fish or Tuna Ceviche Smoked Chicken Sausage with Homemade Whole Grain Mustard* Chicken Hand Pie with Lime Crème Creamed Turnip Green Hand Pie (October–March) Heavy Hors D’oeuvres if passed for 1.5+hours and/or served as a substitution for a meal (price x 2) **If being served as a buffet style item pricing is subject to increase for increased portion sizes A customary 20 % service fee for buffet style and 23% for plated dinners and tax is added to pricing. 4 Salads: $5 per person (buffet) Hearts of Romaine Salad: shaved fennel, carrots, homemade farmer’s cheese, caper vinaigrette Bibb Salad: cherry tomatoes, carrots, cucumbers, and lemon vinaigrette Traditional Caesar Salad: crispy romaine lettuce, crispy capers, garlic croutons, parmesan cheese, homemade Caesar dressing Turnip Green Caesar: crispy capers, garlic croutons, parmesan cheese, homemade Caesar dressing (October–February) Chopped Salad: crispy romaine lettuce, cucumbers, grilled corn, grilled onion, cherry tomatoes, bacon & homemade basil ranch (March–September) Roasted Beet Salad with mixed lettuce, smoked pecans, Belle Chèvre, preserved kumquat vinaigrette (October–February) $8 per person (buffet) Marinated Heirloom Tomato Salad: cucumbers, fresh herbs, red wine vinaigrette (June–September) Cornbread Panzanella: fresh corn, basil, tomatoes, fresh field peas, bacon sherry vinaigrette (March–September) Fall Panzanella: Oakview Farms lettuce, toasted walnuts, dried cranberries, local persimmons, ciabatta bread, cider vinaigrette (October–February) Entrées: Carving Stations require a $150 fee $6 per person (buffet) Roasted Joyce Farms Chicken Slow Roasted Pork Loin Hickory Grilled Sliced Sirloin $8 per person (buffet) Roasted Duck Breast** Chicken & Dumplings Smoked Half Chicken Gulf Shrimp Pirlou SpringHouse Shrimp & Grits o Oakview Farms grits, spinach, corn, smoked bacon & tomato broth (June–September) o Oakview Farms grits, wild mushrooms, & red eye gravy (October–May) Smoked or Roasted Quail Smoked Pork Butt $10 per person (buffet) Pan Seared Day Boat Scallops Smoked Beef Brisket Braised Lamb Shank** ($5 supplement for Lamb Chops) Braised or Smoked Beef Short
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